Prep 5 mins
Cook 0 mins
This is adapted from Jane Kinderlehrer's Banana Pecan Tartlets, found in her Smart Cookies book. The pecans are for garnish. I had forgotten the name and that part of the recipe. I guess I just think of them as Yum.
- Combine all ingredients and blend well.
- Line a muffin pan with paper muffin cups.
- Place a heaping tablespoon of the mixture in each muffin cup.
- Top with chopped pecans or carob chips if you like.
- Freeze until hard. (And it's hard to wait!).
- Remove from freezer a few minutes before serving.
These are strange little treats, but they sure taste good! Mine had a bit more texture because I used chunky peanut butter, but I actually liked the extra crunch that it gave to these. I also sprinkled half of them with mini chocolate chips, and left half plain, just to see which I liked better... but I like them both ways! Thanks for a tasty, easy way to get an "ice cream" fix without all the dairy. :)
So glad I re-found this bookmarked recipe when I had extra bananas to use up! So quick and delicious. I used pumpkin seeds, and put some of the goodies in muffin cups but some I just plopped onto a sheet of parchment on a cookie pan. Works just as well. Would like to try 'em with cashew butter and/or chocolate chips too! Thanks so much for a keeper snack!
...yummy treats!! I used my own nutbutter mix (a homemade blend that varies batch to batch, this time it had cashew, peanut and walnut...yum-yum) I took a lazygurl approach and threw the seeds in my little processor...added two sm. frozen black nannas the butter etc...then hand mixed in about 1/4 cup of carob chips...& spooned them into the muffin cups...and topped w/ suggested pecan (and more chips ) YUM! thanks...:)